Fresh Tomato Sauce With Fennel And Orange Recipes

FRESH TOMATO SAUCE WITH FENNEL AND ORANGE

Steps:

• Heat 2 tbls. olive oil in a 10" skillet over medium high heat till shimmering.
• Add fennel and cook, stirring occasionally, until softened and browned around the edges, 4-6 minutes.
• Add garlic, fennel seed, saffron(if using), pepper flakes, and orange peel; cook, stirring constantly, until fragrant, about 30 seconds.
• Now stir in the tomatoes and cook till tomato pieces lose their shape to form a chunky sauce, about 10 minutes.
• Remove and discard orange peel. Stir in the orange juice, basil, salt, pepper, and sugar to taste.
• Toss the sauce and the remaining 2 tbls. olive oil with your favorite pasta and serve! Enjoy!

JULIA CHILD'S PROVENçALE TOMATO SAUCE

Steps:

• In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
• Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
• Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.